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Delicious 3-Bean Spanish Vegan Paella

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 30 minutes
Author Albert Bevia @ Spain on a Fork


  • 1/4 cup extra virgin olive oil 60 ml
  • 25 green beans (cut into 2-inch / 5.08 cm pieces)
  • 1/2 onion finely diced
  • 4 cloves garlic finely minced
  • 1/2 tsp sweet smoked Spanish paprika 1.30 grams
  • 1/4 tsp saffron threads .17 grams
  • 1/2 cup tomato sauce 112 grams
  • 1 cup canned chickpeas (drained) 170 grams
  • 1/2 cup pre-cooked frozen lima beans 95 grams
  • 1 cup round rice 200 grams
  • 3 cups vegetable broth 300 ml
  • sea salt
  • black pepper
  • handful freshly chopped parsley


  1. Heat a paella pan with a medium-high heat and add in a 1/4 cup extra virgin olive oil

  2. After 1 minute season the olive oil with sea salt and add in the green beans, mix with the olive oil, after 2 minutes add in the diced onions and continue to mix, after 2 minutes add in the minced garlic and mix for 30 seconds, then add in 1/2 tsp sweet smoked paprika and 1/4 tsp saffron threads, mix until well combined, then add in 1/2 cup canned tomato sauce, 1 cup canned chickpeas, 1/2 cup frozen pre-cooked lima beans and season with sea salt & black pepper, mix until well combined, then add in 1 cup round rice and mix, add in 3 cups vegetable broth and mix once last time so everything is evenly distributed, do not mix after this step, as it distrups the way the rice cooks

  3. After 10 minutes lower the fire to a low-medium heat and simmer for 5 minutes or until all the broth has been incorporated into the rice, then hit it to a medium-high heat and go for 60 to 90 seconds, this is to achieve the socarrat, remove the pan from the heat and cover with a dishcloth, after 5 minutes uncover the paella and sprinkle with freshly chopped parsley, enjoy!

Recipe Notes

Get the High-Quality Saffron Threads that I used to make this paella